#Arthur's breeder had a friend of hers take a look at him and he said he IS a quality puppy | Explore Tumblr Posts and Blogs

bitchapalooza · 3 years

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Hetalia Pokémon AU stuffs

Romulus is a popular chef from Mauville City, Hoenn. He owns The Magical Leaf Cafe— a cozy rest stop just outside of the mall trainers can stop by before tackling the bustling mall-city and its gym. With help from his Sceptile, Ludicolo, and Sableye, and his son he makes well crafted human and pokemon food.

Romulus travelled to Galar for a pokemon chef's convention and came back with a Togepi and Meowth egg. He gifted the Togepi egg to Feliciano and the Meowth egg to Lorenzo.

Feliciano never was a fan of competitive battling and he didn't see much appeal in contests. But he took to Pokemon Breeding quickly thanks to his grandfather's ex-wife Lysandra and her youngest son Heracles. After turning 14, Feliciano's father, Clemente, allowed him to move to Celadon City, Kanto with Lysandra to further his studying. Today, he's a talented Pokemon Breeder that runs a day care with Heracles just outside of Viridian City, before Viridian Forest.

Lorenzo completed his Hoenn journey with no desire to fight the Elite Four. He instead moved onto Sinnoh where he is currently at the 6th gym. After his Sinnoh travels he plans to retire and work at The Magical Leaf Cafe.

Francis moved to Hoenn from Unova at the age of 6. His mother just wanted some fresh scenery after living her entire life in Accumula Town, Unova. They moved to Lilycove City, Hoenn and Francis instantly fell in love with contests. His grandmother gifted him a Snivy before leaving Unova; that Snivy, nicknamed Sir Pent, would soon become his trusted contest partner.

Francis took 10 years off from contests and moved to Galar with his then husband Arthur. After 8 years in Galar, Francis missed the contest life back in Hoenn. Arthur did not want to leave Galar again and sparked a huge fight. They divorced and Francis took Matthew and Michelle and moved back to Hoenn. It took Francis 4 years to reach the Top Coordinator title and he's defended his title ever since.

Arthur is an ex-coordinator, now connoisseur, from Galar. He has a Hatterene, Clefable, Mr. Rime, and a Musharna. Musharna, affectionately nicknamed Dreamer, was his go to contest partner back when he competed in his younger days. She was also his very first pokemon he raised from an egg.

Despite the connoisseur occupation being scarce in Galar Arthur took a liking to its description. He's one of seven registered connoisseurs in Galar.

Out of the whole Kirkland family only Dillan has gotten close to beating the champion [at that time]. Darick lost his second battle in the Champion Cup. Alistair got stuck at the 7th gym, losing over 10 times and so he quit. Arthur, after moving back to Galar at age 22, got stuck on the 8th gym; at this point in time Dillain was the dragon type gym leader and even with Arthur's fairy types he lost over 18 times before giving up. Kathleen never took part in the Galar Gym Challenge but she did battle and win every Hoenn gym and beat the Elite Four but not the Hoenn champion.

Alfred's gym challenge stopped when he was pretty far into the challenge. But in Unova he succeeded in conquering all the gyms with ease; many trainers would call Alfred a cheater and overpowered. But he wasn't a cheater nor did he consider himself overpowered. It's because Unova and Galar simply have different environments and training methods. Galar has such a huge amount of untouched land that trainers and gym leaders alike often camp in and train for days to months before the Gym Challenge is even close to starting. Whereas in Unova there's no area as untouched and riddled with powerful pokemon as the Galar Wild Area. There's also the matter of Dynamaxing and Gigantamaxing, which don't occur outside of Galar or happen in every area but the concept does push Galar trainers to battle harder in order to defeat a dynamaxed or gigantamaxed pokemon without either skill. In Unova, Mega Evolution is hardly a thing much less Dynamaxing and Gigantanaxing. Alfred is considered a trainer of average strength in Galar where in Unova he's considered above average and very skilled.

Alfred lost to Sadik in the 6th gym 4 times. It wasn't that he was weak, in fact he had his Golduck and Cramorant on his team as a type advantage to Sadik's rock types. But that was the problem. He relied too much on type advantage, he never formed a good or adaptable strategy. Sadik chose and used his pokemon's moves right and beat Alfred's whole team without any struggle— Every. Single. Time. And Alfred never saw the problem or learned his lesson. Not even today. His losing streak brought his spirits down and so he dropped out of the challenge. At age 19, he set out to Unova where he breezed through the gyms without any issue. And that inflated his ego. At first, Alfred had no intentions of being Champion but this ego boost caused him to shoot for the title. Now 2 years later, he and Ivan are constantly battling back and forth for the title, to the point where no one cares anymore and just hopes someone else comes along to take the title from both Ivan and Alfred.

Arthur gifted Alfred his Starly(now Staravia; working on evolving to Staraptor) after his short visit to Sinnoh to see Dillain. The Starly was given to him just before he left for Unova.

Matthew is a trainer born in Galar, raised mostly in Hoenn, but began his journey only recently in Unova. With the Cubchoo he hatched from an egg obtained by his old penpal and close friend Ivan, Dewott, and Ducklett he hopes to catch up to his twin brother's level in no time so he can challenge him to a proper battle. He's training extensively to rechallenge the third gym; he already lost twice.

Antonio is a trainer originally from Kalos who's making it a point to collect all badges from every region. And it's all because his brother said that's not possible in one lifetime. So far he's conquered Kalos' gyms, Kanto's, and Johto's. He's currently working on the Alola Island Challenge as he promised his youngest nephew he'd travel along with him when he reached the proper age.

Antonio's current full team of 6 is Talonflame, Gogoat, [Alolan] Raticate, Sylveon, Rockruff, and Miltank.

Somehow Noah was convinced this new version of the long disbanded Team Rocket, now Rainbow Rocket, was a pride thing and now he and his older brother Lars are in an evil organization whose purpose is poaching and stealing pokemon and they have zero idea how to leave it. Pays well so Lars isn't complaining. But how they're going to tell their Island Kahuna sister is another situation all together…

Lars has a [Alolan] Meowth and Noah a [Alolan] Muk. They kinda just chill on the docks and fudge their reports whenever asked to hand those in. They aren't exactly valued members of the organization but there aren't many members yet in Alola to begin with so it looks like they won't be kicked out anytime soon.

Laura is the Ula'ula Island Kahuna. She has a [Alolan] Muk, [Alolan] Persian, Ditto, and Pangoro. She has a vendetta against the slow uprising of this Team Rainbow Rocket that seems to have migrated from Kanto. They're mostly recruiting teenagers and young adults with average pokemon teams so they're easy to fend off if they're disturbing the civilians. Laura has been Island Kahuna for a year a half now, taking over for his father. She was pretty surprised and amazed when Tapu Bulu chose her over either of her brothers.

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legendarypokemonstudies · 4 years

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💭, any memory of Rui's

Ruianna was a little nervous, she'd admit, as she walked behind the Growlithe, who was wagging up a storm as he led her and the others to his own family.

The teen had wanted to make sure it was okay with his parents before she caught him, after all, she'd hate to take him from his family. Caden and Sigilla had tagged along with their Pokemon, as "moral support"

The puppy Pokemon happily wagged his tail, bounding towards the Arcanine in the clearing.

"Mom mom mom!! Guess what guess what!! Come on come on!"

The Arcanine smiled, looking down at the pup, who's head was a tad too big for his body, not that it seemed to be a problem.

"What is it Arko? What's got you so excited?"

Arko grinned, and if he wagged his tail any faster it seemed like he might take off and fly. "I helped this really nice person, and she said she'd love to be my trainer, but first she wanted to make sure it was okay with you and Dad!"

The Arcanine seemed a little taken aback, "Well that's certainly kind of her to want to let us know, where is she? Sadie, go get your father okay?"

The other Growlithe nodded, running off in a certain direction as Rui and her friends stepped out into the clearing.

"Hi, I'm Rui, this is my friend and Rival Caden, and my big Sister Sigilla. They wanted to come along too, and the Pokemon insisted on joining them in that, so here we all are."

She was a little perplexed, she wondered what kind of Pokemon Arko's father was, especially since his mom didn't have any unusual striping like he and the Growlithe who must've been his sister did.

Her question wouldn't go unanswered for very long, as a tall bipedal black and white badger-like Pokemon stepped out of the bushes. "Oh, so that's what this is about?"

The Arcanine turned to the very punk looking Pokemon, something that reminded her of the Pokemon her mom talked about there being back in her home region.

But Galar was very closed off, why would a Galarian Pokemon be in Sinnoh?

"Arthur, the pink-haired girl wanted to make sure it was okay with us if she caught Arko."

The badger-like Pokemon raised an eyebrow, walking over to the three teens to sis them out.

Rui was nervous, but stood her ground, while Tatha growled from her spot on the teen's shoulder.

Obsidian, who's horn was shorter was calm, absent-mindedly clawing shapes into the dirt.

"So, you wanna catch one of my pups?"

"Yes sir, I understand if you're against it, though I've gotta ask, are you from a place called Galar?"

The eyebrow rose higher.

"So what if I am? What's it to you punk?"

"I thought so, you sound kinda like my mom does, and she's talked about some of the Pokemon there. I was just curious."

Arko was still running around excitedly, unable to contain his happiness.

"Yer mum's Galarian? Sweet fanny adams it's a tiny world we live must live in, Arko don't bite yer ahrm off yer actin like yer full o' beans!"

"Sorry dad I'm just so excited!"

"Yeah I can see that. Now kid, tell me, Arko means a lot to us, he's part of the family, so why should I just let some stranger take one o' ma kids?"

The dark-type's eyes gazed at her wearily and he waited for an answer.

"Well, I care about him. He's different, so full of love, he deserves a chance to get stronger, to see the world. I know that there are people who would take advantage of it, and I know why you're worried."

She looked up at him, determined in a way.

"But I can assure you, I'm not one of them. I can try to bring him to visit you, or, if you wanted to make it easier to keep in contact, you could stay on my parents property. You could still be wild Pokemon, but I visit around the holidays, and whenever I'm in the area. It's where I send my Pokemon that aren't on my current team, and it would give you a better idea of the kind of people me and my family are."

She took a breath.

"It would keep trouble from cropping up, what with you being a Galarian Pokemon when the borders are closed, and my parents would provide a safe place for you and your kids. My father's a breeder, he breeds special Pokemon, who look different, like Obsidian. He's also part of an organization that protects against illicit breeding by enforcing regulations, and even taking down breeding rings. I understand if you're suspicious, you have every right to be, considering how you probably got here, but I'm not going to just take Arko away from you. It'd be wrong."

The Obstagoon looked thoughtful for a moment.

"I need to talk about it with Ember for a bit."

"Do you mind if we have lunch here then?"

"Not at all, go ahead."

The group had lunch, with the usual shenanigans of shooing Caden away from the fire and messing around, a Luxio roughhousing with a few of the other Pokemon, while Arko went over to join in, and was welcomed into the games they were playing while Rui and Sigilla fixed lunch, there were some clearly variant Pokemon there, with a Rotom buzzing about a Baltoy missing an eye and with sloppy markings, and a very odd Driffloon.

Later, the two approached the group, poker faced as Rui nervously awaited their answer, bracing herself for the worst.

"Well? Have you come to a decision?"

"Yes, after a bit or thinking on it, we can't be sure we can trust you to take care of Arko, he's got a bit of a... Disability? You could say."

Rui lowered her head, but nodded, trying to keep her eyes from tearing up.

"Oh come on now, that being said, where do yer parents live? We gotta know how you were raised up if we're gonna let you train our kid."

Rui's head shot up, surprised and incredulous.

"Wot, you thought we didn't notice the differences you 'ad? Come on now Lassie, we aren't edgits, don't give us that look!"

Rui cheered, and Arko yipped, tackling her down as she laughed, Caden and Sigilla grinning at the good news.

#gaining new friends #walk down memory lane #memory #arko #ruianna arcadia #ruianna

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mastcomm · 4 years

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The Whole-Grain Grail: A Sandwich Bread With Mass Appeal

ELMORE, Vt. — When Blair Marvin started making and selling bread 15 years ago, she promised herself three things: She would never preslice it. She would never bake it in a pan. And she would certainly never sell it in plastic.

But three years ago, as she was helping out in the one-room schoolhouse where her son, Phineas, attended first grade, she realized she had a problem. At lunch, his friends weren’t eating sandwiches made from the stone-ground, organic loaves she and her husband baked at Elmore Mountain Bread, and sold in local supermarkets. Sure, the students had Vermont-churned cheese from Vermont-raised cows. But their bread often came from a national bread company, made from white flour or laced with preservatives.

“All of these preconceived notions and standards I set for myself,” said Ms. Marvin, 39. “None of it mattered. If Phineas’s peers weren’t eating our bread, then we were doing something wrong.”

So she broke her vow. Using mostly whole-wheat flour, stone-ground in a mill made by New American Stone Mills, a company owned by her husband, Andrew Heyn, she developed a new loaf — soft, sliced and sealed in plastic.

“Everybody should have access to healthy food,” she said. “We’re trying to make something that is recognizable to the general population. It’s a way of getting real bread into people’s diets.”

Ms. Marvin and Mr. Heyn are part of a collective of about 40 bakers, millers, teachers and wheat-breeders who work with the Bread Lab, a famed research center affiliated with Washington State University that has long focused on developing wheat varieties specific to regions of the country. Since last April, using guidelines established by the lab, the collective has pursued a common goal: making a whole-grain loaf that’s familiar-looking and affordable enough to appeal to a mass audience.

The Bread Lab calls it “the approachable loaf,” but each bakery in the Bread Lab Collective makes a slightly different version, informed by local tastes and local grains. Elmore Mountain Bread calls its bread the Vermont Redeemer, after a type of local wheat. Zingerman’s Bakehouse, in Ann Arbor, Mich., calls its loaf State St. Wheat. King Arthur Flour, an employee-owned company in Norwich, Vt., christened its version Just Bread and published a recipe for home bakers on its website. It sells 350 of the loaves a week and donates others to a food pantry, said Karen Colberg, a chief executive at King Arthur Flour.

Whatever the name, the approachable loaf is made in 20 states, from Kalispell, Mont., to New Haven, Conn., as well as in England, Canada and Australia. For each loaf sold, 10 cents goes back to the Bread Lab to help fund grain research.

The loaf is something of a Trojan horse, a way to sneak healthy ingredients onto the taste buds of a younger generation. Its disguise as a standard-issue sandwich bread might be just the guerrilla tactic needed to get regional whole grains integrated into the developed world’s diet.

“If it’s crusty, you’re not going to get soccer moms saying, ‘Hey, we need to make peanut butter and jelly sandwiches out of this,’” said Anthony Ambeliotis, a member of the collective who sells a version of the approachable loaf for $4.50 at Mediterra Bakehouse, his family bakery outside Pittsburgh.

Despite a growing interest in baking bread and declining consumption of white bread, most loaves sold in America are still less than ideal in nutrients and fiber. Even the whole-grain breads that have reached a national market sometimes contain chemical preservatives or additives, like flavor enhancers or sugars.

“Why is it that ‘affordable’ has to be this hyper-centralized, hyper-processed product?” said Stephen Jones, the director of the Bread Lab, standing in its flour-covered research kitchen in Burlington, Wash., about 70 miles north of Seattle.

Since he founded the lab in 2011, Dr. Jones has tried to reinvent bread by promoting regional grain, breeding wheat varieties that taste good, like heirloom strains, but have a strong yield, like most modern hybrids. At the Grain Gathering conference, an annual meeting he hosts at the lab, enthusiasts and members of the collective come together to discuss how to incorporate the lab’s research into craft baking.

“Once, if you said, ‘I want to put my bread in a plastic bag and I want it sliced,’ people would be like: ‘I think you’re at the wrong conference,’ ” said Louie Prager, an owner of Prager Brothers Artisan Breads in San Diego, which sold 4,800 approachable loaves last year, at $5 apiece. “But now, it’s fine to make a bread that works better for more people.”

In summer 2018, Dr. Jones laid out his new vision. Like Ms. Marvin, he recognized that the collective needed to pivot and work with, rather than against, an American palate shaped by generations of white-bread sandwiches. To build the base formula for the new bread, he turned to Jeff Yankellow, a baker and the western region sales manager for King Arthur Flour.

“It’s not the bricks of whole wheat bread that you think of from the hippie days,” Mr. Yankellow said. “We’re making really good stuff.”

The Bread Lab has set three strict parameters for the approachable loaf: More than 60 percent of the flour must be whole wheat; it can’t have more than seven ingredients, all of which have to be real food, not chemical additives; and it can’t cost more than $6.

“It’s local, and I know the people who make it,” said Elaina Lefevre, 27, who regularly buys Ms. Marvin’s loaf for her young daughter at the Hannaford supermarket in Morrisville, Vt. “Five ingredients or less on a label is what I aim for.”

Bread is among the simplest and most mundane things humans eat. It’s in our prayers: Give us this day our daily bread. It’s in our wallets: our bread and butter.

But bread has also been a catalyst for change. In 1789, the high price of bread brought angry protesters to the streets of Paris. In 2011, it did again, in Cairo’s Tahrir Square.

“There’s nothing more revolutionary than bread,” Dr. Jones said. “But there’s also nothing more mundane or pedestrian than bread. It’s who we are.”

Dr. Jones often works in an apron branded with a skull and the words “White Sliced Death,” armor in his crusade for whole grains. Still, his no-hostages approach to white flour and regional grains has earned him the respect of many in the local-food movement.

“I think what we’re doing is radical,” Mr. Prager said. “It’s radical to make good, organic, clean food affordable to more people.”

The collective has a point. It is a curious quirk of contemporary America that a 6-year-old from Burlington, Vt., and a 6-year-old from Burlington, Wash., can eat entirely identical sandwiches for lunch. Once, that would have been impossible. Vermont bread was made with Vermont wheat, and Washington bread was made with Washington wheat, made from local grains ground in local mills.

But in the late 19th century, a new technology arrived from Europe, changing American flour: roller mills, which separate the bran — the “whole” part of whole wheat — from the kernel.

Without the bran’s oils and proteins, the chalky “all-purpose flour” that most Americans would recognize today is inert and easier to preserve.

Although it keeps longer, white flour is less nutritious, as the bran holds most of the kernel’s fiber. Dr. Jones also thinks it is wasteful in an agricultural system struggling to adapt to climate change.

“If you’re a farmer and you grow 100 pounds of wheat, only 70 of it is going to be made into food,” Dr. Jones said “If you wanted to raise the yield of wheat tomorrow, just eat the whole kernel.”

Without added chemicals to keep the bread soft and mold-free, the approachable loaf has a shelf life of about a week before it goes stale. This requirement also helps ensure that the bread stays local; any time spent traveling to a store would waste precious freshness.

“There’s no reason that bread should keep for this long,” said Dr. Jones, shaking a mass-produced loaf with a sell-by date of June 2018 that is still soft. He keeps it in the lab to help make his case.

Today, after millenniums as a daily staple, good bread has almost become a luxury item. Whole-wheat flour can be expensive, especially if it’s organic. Loaves baked by hand cost more, as bakers need to be paid for their time and labor.

Even $6 for the approachable loaf can be a steep price for many families. But though it’s not as cheap as Wonder Bread, the loaf is close in price to most other whole-wheat options sold in supermarkets. Members of the collective hope that, together, they get Americans to take bread more seriously.

“People care about their hops and their cheese and their coffee and their dairy and their meat, but they don’t even think twice about their grains,” Ms. Marvin said. “But bread is the most broken.”

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mastcomm · 4 years

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The Whole-Grain Grail: A Sandwich Bread With Mass Appeal

“It’s not the bricks of whole wheat bread that you think of from the hippie days,” Mr. Yankellow said. “We’re making really good stuff.”

Bread is among the simplest and most mundane things humans eat. It’s in our prayers: Give us this day our daily bread. It’s in our wallets: our bread and butter.

But bread has also been a catalyst for change. In 1789, the high price of bread brought angry protesters to the streets of Paris. In 2011, it did again, in Cairo’s Tahrir Square.

“There’s nothing more revolutionary than bread,” Dr. Jones said. “But there’s also nothing more mundane or pedestrian than bread. It’s who we are.”

“I think what we’re doing is radical,” Mr. Prager said. “It’s radical to make good, organic, clean food affordable to more people.”

But in the late 19th century, a new technology arrived from Europe, changing American flour: roller mills, which separate the bran — the “whole” part of whole wheat — from the kernel.

Without the bran’s oils and proteins, the chalky “all-purpose flour” that most Americans would recognize today is inert and easier to preserve.

from WordPress https://mastcomm.com/life-style/the-whole-grain-grail-a-sandwich-bread-with-mass-appeal/

#Life style

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